Roasted Broccoli

It doesn't get much more simple than this roasted broccoli. The key is to let the broccoli roast longer than you think and in a hotter oven than you might be comfortable with. The florets will get crunchy and the stems nice and tender.

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2-4 heads broccoli
olive oil
salt and pepper


  1. Heat the oven to 450F using convection if you have it
  2. Cut the broccoli into large florets (I like to make them big enough for two bites each)
  3. Toss the broccoli with a good glug of olive oil (maybe a 1/4 cup)
  4. Sprinkle liberally with salt and pepper and toss to combine
  5. Transfer to a baking sheet (I line it with tin foil for ease of clean up) and roast until the broccoli is crunchy on the outside and tender (about 20 minutes)